Tom Kerridge’s barbecue salmon with fennel and dill

Method

1. Season both sides of the salmon fillets with salt and pepper, then sprinkle with the dill seeds and crushed fennel seeds. Trickle over the lemon juice and drizzle with the extra-virgin olive oil, turning to coat the salmon on both sides. Sprinkle over the lemon zest and chopped dill. Put in a bowl and leave to marinate in the fridge for 30 minutes.

2. Meanwhile, light a barbecue. For the herby crème fraîche, mix all the ingredients together in a bowl and season with salt and pepper to taste.

3. Put the salmon fillets, skin-side down, in a grill basket and secure.

4. When you’re ready to cook, put the grill basket on a hot barbecue, so the fish is skin-side down, and cook for 3-4 minutes or until the skin is crisp. Flip the basket over and barbecue for a further 2-3 minutes or until the fish is just cooked through.

5. Remove the basket from the barbecue and leave the fish to rest for a couple of minutes. Meanwhile, in a bowl, toss the steamed new potatoes with half the herby crème fraîche.

6. Transfer the salmon to serving plates and pile the new potatoes alongside. Add a good dollop of herby crème fraîche, a handful of watercress and a lemon wedge to each plate to serve.